PREPARATION
1. Preheat oven to 375°F.
2. In a stainless steel bowl, use a fork to mix the dry chocolate cake mix with the dry instant coffee. Add the egg and melted butter using fork to mix evenly and well. Reserve 1/2 to 3/4 cup for the mocha cake layer.
3. Press about 1 cup of this mocha cake mixture evenly into bottom of an 8” – 9” spring form pan. Be sure to smooth evenly across the bottom of spring form pan with the back of a regular tablespoon or soup spoon to get an even, level bottom crust.
4. Beat softened cream cheese in the Cuisinart Standing Mixer bowl, fitted with whisk attachment, until cream is smooth. In a metal bowl combine by hand with a whisk the condensed milk, instant coffee, and dark chocolate truffle cocoa powder until blended well. Add to the mixing bowl with the cream cheese and beat until smooth. Pour filling over crust in pan.
5. Place spring form pan in 375°F oven and bake in a water bath until cake is set halfway, about 30 - 40 minutes. (To make a water bath, place a roasting pan on oven rack; place spring form pan in; pour water into roasting pan until water reaches halfway up side of spring form pan.)
6. Remove pan from oven. Use your hands to sprinkle the reserved mocha cake mixture on top in a very thin layer. (It should cover the filling layer but not too thickly.) Sprinkle cocoa powder on top of cake mixture. Return to oven to finish baking. When cake is done, about 20 minutes more, remove from oven and cool in pan completely.
7. In a clean and dry metal bowl, use Cuisinart Stand Mixer to whip heavy cream to soft peaks (whisk attachment). Add cocoa powder a little at a time and whip to stiff peaks. Watch carefully and be careful to not over whip or cream will separate. Fold in chocolate shavings with rubber spatula. Refrigerate until ready to use.
8. In a clean and dry mixer bowl, whip heavy cream to soft peaks. Watch carefully and be careful to not over whip or cream will separate. Add powdered sugar and whip to stiff peaks. Add vanilla extract and whip just to combine. Refrigerate until ready to use.
9. Use a rubber spatula to spread this chocolate whipped cream layer over mocha layer on cooled cake in the pan.
10. Fill a piping bag fitted with a large plain tip or the snipped end sandwich bag with the whipped cream. Pipe cream topping on top of chocolate cream layer, starting from the cake center and moving to within 1/2” to 1” of its edge. Make sure the pipings are close and touching each other so you see very little, if any, of the chocolate whipped cream underneath.
11. Open the spring and lift up/remove the spring form pan’s side. Change piping tip to a small star tip or sandwich with a smaller snipped end. Pipe remaining whip cream decoratively around edge of cake, filling in the 1/2” to 1” border you left free earlier.
12. Sprinkle center of cake lightly with cinnamon. Freeze until ready to serve.